Recipes

Avgolemono Soup with Quinoa

Avgolemono soup is a lemony Greek chicken soup thickened with eggs. This version swaps traditional rice for protein-rich quinoa, adding nutty flavour and texture. Tempering the eggs before adding them to the hot broth prevents curdling, ensuring a silky smooth soup. The bright lemon and savoury Parmesan make it the perfect comfort food.
Serves 4
Prep Time 5 min
Cook Time 20 min
Print Recipe

Ingredients

  • 6 cups (1.5 L) sodium-reduced chicken broth
  • ⅓ cup (75 mL) quinoa
  • 4 eggs
  • ¼ cup (60 mL) lemon juice
  • Salt and pepper, to taste
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 2 tbsp (30 mL) grated Parmesan cheese

Instructions

  • Step 1

    Pour broth into large saucepan set over high heat; bring to boil. Add quinoa and cook until barely tender, about 7 minutes.

  • Step 2

    Reduce heat to medium-low. Whisk eggs with lemon juice until frothy. Ladle about 1 cup (250 mL) hot broth into egg mixture. Whisk mixture back into simmering saucepan.

  • Step 3

    Cook, stirring, until soup is slightly thickened, 1 to 2 minutes. Season with salt and pepper, if desired. Garnish each serving with parsley and Parmesan.

Paperclip IconTips

Tip: Substitute quinoa for orzo or rice.

Nutrition Facts

Per (11/4 cups / 300 mL per serving) serving
Calories175
Fat6 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate14 g
Fibre1 g
Sugars2 g
Protein14 g
Sodium677 mg

You Might Also Like